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Creamy Apple Crumb Pie

I revised this classic apple pie recipe from a church cookbook. I knew it was a keeper when my mother-in-law asked for a copy. Linda Pawelski, Milwaukee, Wisconsin
  • Total Time
    Prep: 20 min. Bake: 50 min. + cooling
  • Makes
    8 servings

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 1/3 cup sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 6 cups diced peeled tart apples (about 6 medium)
  • 1 cup reduced-fat sour cream
  • 1 teaspoon vanilla extract
  • TOPPING:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons cold butter

Directions

  • Line a 9-in. deep-dish pie plate or cast-iron skillet with crust; flute edges. In a large bowl, combine the sugar, cornstarch, cinnamon and allspice. Fold in the apples. Combine sour cream and vanilla; stir into apple mixture. Spoon into crust.
  • For topping, combine the flour, brown sugar and cinnamon in a bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle over filling.
  • Bake at 400° for 25 minutes. Reduce heat to 350°; bake 25-30 minutes longer or until filling is bubbly and topping is golden. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts
1 piece: 299 calories, 11g fat (6g saturated fat), 22mg cholesterol, 126mg sodium, 49g carbohydrate (28g sugars, 2g fiber), 4g protein.

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